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  • Writer's pictureSophie Zuckerman

Veggie Loaded Taco Salad

I love a good taco salad, and this one checks off all the boxes of a super nutritious meal while filling you up.

Yields 4 servings


  • 2 zucchini, sliced in half lengthwise

  • 4 large carrots, peeled and sliced in half lengthwise

  • 2 teaspoons of extra virgin olive oil

  • Kosher salt

  • Pepper

  • 4 sprigs of fresh thyme

  • 2 cloves of garlic

  • 1 lb of ground turkey

  • 2 tablespoons of taco seasoning

  • 1 container of pre-made pico de gallo - because saving time is what we're all about here!

  • Lettuce of choice, Romaine would be more traditional but I enjoyed it with a combo of spinach and bibb lettuce

  • 1 small container of fresh guacamole - again saving time rocks but you can totally make your own.

  • 1 cup of shredded cheddar cheese

  • 1 fresh lime


  1. Preheat the oven to 425 degrees. Toss the zucchini and carrots in olive oil, salt, pepper, and then lay them out on a sheet pan that is lined with parchment paper. Add both cloves of garlic to the sheet pan and place the 4 sprigs of thyme throughout the veggies. Roast for 25 minutes, then remove the zucchini and turn the pan to finish the cooking of the carrots, about 15 more minutes.

  2. Meanwhile, heat a large skillet with olive oil. Once it's hot add the ground turkey, season with salt, pepper, and taco seasoning. Do not touch and allow the bottom of the turkey to brown, about 2-3 minutes. Then crumble with the back of a wooden spoon and season the other side. Add 1/2 cup of the fresh pico de gallo and stir in until combined. Once the turkey is cooked through remove it to a place with a slotted spoon.

  3. Now it's time to assemble the salad: put some lettuce on each plate, slice up and add the zucchini and carrots, ground turkey, cheddar cheese, a dollop of fresh guacamole. Dress the salad with more of the fresh pico de gallo and a squeeze of fresh lime juice. Enjoy!

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